India's Vegetarian Cooking: A Regional Guide (Hardcover)

~ Monisha Bharadwaj (Author) "My main focus in the north has been on the states of Punjab, Uttar Pradesh, Kashmir, and Delhi..." (more)
Key Phrases: fresh small green chiles, kholombo powder, ounces paneer, Uttar Pradesh, Andhra Pradesh, Tamil Nadu (more...)

Editorial Reviews

Product Description

Indian cuisine is one of the most popular forms of cooking in the world today but, as Monisha Bharadwaj shows, the myriad regional varieties of healthy and inspiring recipes of India have yet to be discovered by many Western kitchens. Encompassing the entire range of vegetarian Indian cooking, from the finest Gujarati thalis or choiciest tandoori-cooked foods in the north, to the steaming hot idlis and chutneys of the South, via everything from chapatis to sweets, this is an inexhaustible and indispensable guide. Whether you want a snack, a quick lunch or a lavish meal this book will bring a sense of adventure to your diet and your kitchen.

About the Author

Monisha Bharadwaj is an award winning author and food writer, and was a judge on Food Network's `Iron Chef America'. Her Indian in 6 was shortlisted for the World Food Media Awards in Australia in 2005. Stylish Indian in Minutes won the Guild of Food Writers' Cookery Book of the Year, and Germany's prestigious gold medal from the Gastronomischen Akademie Deutschlands ausgezeichnet was awarded to The Indian Kitchen (revised paperback edition 2006).

Product Details

• Hardcover: 176 pages
• Publisher: Kyle Books (March 25, 2007)
• Language: English
• ISBN-10: 1904920411
• ISBN-13: 978-1904920410
• Product Dimensions: 10.1 x 9 x 1 inches
• Shipping Weight: 2.1 pounds (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars  See all reviews (5 customer reviews)
• Amazon.com Sales Rank: #661,485 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

9 of 9 people found the following review helpful:

4.0 out of 5 stars Generally excellent, March 31, 2007

By	Jane Collins - See all my reviews

I have tried a few recipes from this book (cauliflower, broccoli, yoghurt, rice & dal dishes) and so far they have been delicious, quick to make, and relatively original. (I have many indian cookbooks,they often repeat recipes from each other.) There is little information on timing, but it does not seem to matter. She is good at producing recipes which are easy, don't have too many ingredients & taste good.

1 of 1 people found the following review helpful:

4.0 out of 5 stars Excellent book, could use some tweaking, March 31, 2009

By	Booklover (Long Island, NY) - See all my reviews

This is a wonderful vegetarian book. The recipes are simple enough for every-day preparation, yet interesting enough for guests. Many of the recipes are flavorful (e.g., well-spiced), but only mildly to moderately 'hot.' The book is also nicely divided into recipes from the North-East-South and West of India.

The only thing I do not like about this book is that in some of the recipes not enough instruction is given--for example, one recipe says "fry eggplant in shallow oil," but does not say how much oil should be used, how deep, the temperature, etc. There could also be more description of the ingredients--e.g., what is a 'black lentil?' I find that I have to refer to other books for better definitions of the ingredients.

5.0 out of 5 stars Easy and delicious, October 3, 2009

By	Jyotsna Sreenivasan (Moscow, ID, USA) - See all my reviews (REAL NAME)

Amazon Verified Purchase

I was interested in learning about the foods of different regions of India, and I'm a vegetarian, so I bought this book. I've made a couple of recipes, and my husband (who is not of Indian heritage) has made several recipes, and they've all turned out great. This book is easy to follow even for someone who is not very experienced at cooking Indian food.